The Chew: Ming Tsai Chile and Cashew Chicken Recipe
Jason Roberts, correspondant for The Chew visited Blue Ginger, the restaurant of Ming Tsai. Tsai cooked up his Chile ‘N’ Cashew Chicken for Roberts, a dish that he said is very easy and delicious!
Tsai likes to cook his meals in one pot because then there are less dishes…and who wants to do dishes after eating? Tsai shared a trick for cutting a bell pepper – you cut the top and bottom off and then roll the pepper out on a cutting board as you cut it.
Tsai said he likes using a wok for cooking because the heat comes up on the sides and cooks the meal quickly. He said he uses a wok for fried rice, fried noodles, you name it! When it comes to a stir fry, Tsai said you need to serve it with rice. The recipe was not available on The Chew’s website but the following recipe seems very similar!
Ming Tsai’s Wok Stirred Chile and Cashew Chicken
- 4 tbsp canola oil
- 1 cup roasted cashews, salted
- 1 tsp cayenne pepper
- 1 tbsp honey
- 2 lbs. chicken thighs – boneless, skinless and cut into ½-inch pieces
- salt and pepper
- 2 thinly sliced jalapeño peppers with seeds
- 1 onion in ½-inch pieces
- 1 red bell pepper, in ½-inch pieces
- ¼ cup white wine or chicken stock
- 2 tbsp vegetarian oyster sauce
- 4 cups rice